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As far as I can tell from instructions Paneer is made a similar way. I haven't tested any of the paneer recipes to check. I did read somewhere that Paneer didn't melt? I believe Farmer cheese is supposed to melt. Maybe someone who is really into making cheese will know the true difference. I'm looking for a good easy Mozarella recipe next

I took a look at some cheese recipes online the other day. I couldn't seem to tell the difference between recipes for ricotta cheese (neutral) and farmer cheese (beneficial.) If I'm going to put the effort into making cheese, I want to make the beneficial kind!

Also, the farmer cheese I buy contains milk and cultures. None of the recipes I've found online contain cultured milk, so I'm thinking that maybe what I can buy in the store is healthier than the kind I could make.

paneer is made by just curdling milk with acid (lemon, lime ...) and straining liquid out.

Cottage cheese is made via a process that involves using enzymes (like rennet) to curd the milk after heating it, then straining it

Ricotta cheese is made using the liquid (whey) left over from making cottage cheese or any other cheese for that matter (maybe even kefir cheese), but not the whey from paneer cheese or any cheeses made with an acid. The whey is cooked to a certain temp, acid added to it and the curds get strained to form ricotta

paneer is made by just curdling milk with acid (lemon, lime ...) and straining liquid out.

Cottage cheese is made via a process that involves using enzymes (like rennet) to curd the milk after heating it, then straining it

Ricotta cheese is made using the liquid (whey) left over from making cottage cheese or any other cheese for that matter (maybe even kefir cheese), but not the whey from paneer cheese or any cheeses made with an acid. The whey is cooked to a certain temp, acid added to it and the curds get strained to form ricotta

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